You had to know this was coming when I mentioned that it just didn’t seem like Christmas without 2 things: fudge and buckeyes. You saw the fudge, but then no buckeyes. I actually did make them the day after I made the fudge…but funny story. I rolled all the peanut butter dough into balls and then I had to refrigerate them before dipping. I didn’t have room in the fridge, so I thought I would just put them on a cookie sheet with a cover that snaps on tight. Just to ensure they were safe, especially from my pug Walter, I put them on top of my grill. When I went to roll them the next day, the cover was removed, neatly tucked into the handle of the grill. About a quarter of the peanut butter balls were missing. I don’t know what kind of animal it was, probably a raccoon or some squirrels, but needless to say, I was not happy. I had to throw over 100 perfectly rolled, delicious peanut butter balls in the garbage. This is the kind of stuff that only happens to me! So, today I made them all over again. Only this time, I made sure to make room in the fridge.
Yield: 100-150 (depending on how big you roll them)
1 1/2 pounds powdered sugar (almost 6 cups)
1/2 pound room temperature butter (2 sticks)
1 pound creamy peanut butter (2 cups) I love Peter Pan Honey Roasted Creamy
1 Tbsp vanilla
12 oz semisweet chocolate chips
1/2 slab paraffin wax (found in the canning or baking section of most grocery stores)
Combine powdered sugar, butter, peanut butter and vanilla in the bowl of a mixer. Beat slow at first until the powdered sugar gets incorporated, then beat on medium until well combined. Form the dough into balls, about 1/2 inch in diameter. Put the balls in a bowl or on a cookie sheet, cover, and refrigerate for at least 1 hour. To melt the chocolate, use a double boiler or a small, heavy bottomed saucepan. Put the chips and the paraffin (cut into small pieces) into the pan, and heat on low, mixing continuously until smooth. Remove from heat. Remove the peanut butter balls from the fridge and using a long wooden skewer, dip the balls, leaving a small circle of peanut butter showing at the top. Place on a cookie sheet lined with parchment paper. You may need to put the peanut butter balls back in the fridge if they get too soft to dip. You may also have to reheat the chocolate if it cools so much it starts to thicken/solidify. Use your fingers to smooth out the skewer hole on top of each candy. Freeze to set, then store in cookie tins in the freezer or fridge if using soon. I think they taste better at room temperature.
Source: Penseys Spices Holiday 2000
- Use a small saucepan, so the chocolate is deeper for easy dipping.
- I have found wooden shish kebob skewers to be the best for dipping.
- The paraffin wax helps to make the chocolate coating more smooth and more stable.
Posted by Just Baked on December 19, 2011
I don’t make a lot of candy at Christmas, mostly because I prefer baking cookies. But it just doesn’t feel like Christmas without homemade fudge and buckeyes. Many times fudge recipes require using a candy thermometer. And while I do own one, I don’t use it much because it can make something simple like fudge a lot more complicated than it has to be. So, that is why I love this cappuccino fudge recipe I found on Annie’s Eats several years ago. No thermometer required. Perfect. The addition of espresso and cinnamon is a nice change from the usual fudge. It is really creamy and in the words of my 4 yo daughter, both amazing and incredible. I always double the batch, since the original recipe only makes an 8 x 8 pan. That would never be enough for my family. Since it keeps so well in the fridge, I can make it far in advance of Christmas and have it last quite awhile…that is if I can keep my children from eating it all!!
1 (7 oz.) jar marshmallow cream
½ cup sugar
2/3 cup heavy whipping cream
¼ cup butter
1 tsp instant espresso powder
¼ tsp cinnamon
¼ tsp salt
1 (12 oz.) bag semi-sweet chocolate chips
Line an 8 x 8 baking pan with aluminum foil with overhang on all four sides; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, espresso powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.
Source: Annie’s Eats
- This recipe is the original recipe for an 8×8 pan of fudge. I double all ingredients and cook it in an 8 quart stock pot, and spread it in an aluminum foil lined 13×9 pan.
- Make sure you mix the chocolate chips until smooth so no pieces of chocolate remain.
- I drop the pan on the counter to try to pop any air bubbles before refrigeration.
- I find the fudge cuts better when cold, but tastes better at room temperature.
Posted by Just Baked on December 7, 2011